This thread made me order a bunch of syrups, and I should have them early next week! I'm getting Toasted Marshmallow, Strawberry, English Toffee, Chocolate, Huckleberry, and French Vanilla. Yah I went nuts, but I was so excited after reading all the reviews!

I kid you not, I have had a container of heavy whipping cream in the fridge for a few weeks, and I have never known what to do with it. I was going to add it to coffee, but I like my coffee black. Don't even know why I bought it. Well lo and behold, I am now going to make Italian sodas! I tried an experiment where I added 2 TBS of heavy whipping cream to a Cherry Coke Zero and had it over ice... it was delicious. And then I remembered this thread and the syrups. The rest is history.

Anyway, hopefully I can provide some "recipes" or at least my thoughts on these flavors soon!

I know this is very belated to your post, but did you ever make any more of these? That diet cherry coke and cream sounds wonderful, never had anything like it, can't wait to try!

Not sure where I got this BUT. Mix 1cup heavy cream and 1cup SF syrup. Pour into Popsicle mold and freeze...the best creamsicle you ever had. I have used and loved: Monin Blackberry and Monin Strawberry so far.

Cant wait to try this! Im on a potato hack right now so this will have to wait until next week

I'm not a calorie counter so this will be for those that don't have an aversion to high fat recipes. Take 1/2 cup of HWC and add 3 TBS of Monin Irish Cream, 1 tsp of really good vanilla. (Mexican vanilla works best here IMO). Wallah, you have your own version of low carb Bailey's. I sometimes add a dash of imitation brandy to kick it up a notch. You can turn this mix into ice cream or a milk shake. If you've ever had Haagen Daaz Bailey's ice cream or their Bailey's shake, you will love this.

I somewhat recently bought Amoretti's sf raspberry flavored syrup. It's not over-the-top sweet and I find that I often add a couple drops of stevia to my coffee (a couple as opposed to 8) to get a little more sweetness. But the flavor itself is excellent. Amoretti's contain no sugar or artificial sweeteners. (Not sure if I can mention where I bought mine... it's an online superstore though that begins with an A.) It was pretty pricey when you compare it to something like Torani's. I just liked that they have no artificial sweeteners.

I've used it in sf hot chocolate. I also have used it in my coffee as mentioned above, as well as in my coffee with sf fudge topping or syrup and cream or h&h to make a raspberry mocha.

I have a chocolate and caramel flavor on their way... should get it in the next couple of days. Hopefully these two will include their own pump like the raspberry one did when it arrived.

I add some blueberry (or huckleberry) SF DaVinci's to frozen lueberries and cooked until softened. Then I thicken it a with a sprinkle or two across the pan of some guar gum and stir well to make a cheesecake or pancake topping.

with these changes.... I used 1/2 almond meal flour and 1/2 coconut flour then add an extra egg for 6 total and 1/2 sf syrup... I used raspberry but any would work I'm sure. Think I also added about 1/2 t raspberry extract and a few drops food coloring.

Usually when I have an aftertaste, it is because I am using too much. If that's the case, using less syrup or a mix of sweeteners will help. I know someone who is a supertaster. She can always tell if something has sucralose in it. Maybe you are a supertaster.

Thats why I prefer Monin to Torani and Davinci. Pricier but I don't get that aftertaste that I get from Torani or Davinci. I can't be without Vanilla Monin. If you have Ross, TJ Maxx or Home Goods, check there for Monin at reduced prices. I stalk those stores and stock up. LOL!

My new favorite syrup is MONIN sf TRIPLE SEC. You can make the most delicious frozen margaritas....so much better than sf bottled margarita mix.....because you can use FRESH lime juice. I put ice, tequila, fresh lime juice, and the syrup in the blender. I add a little liquid sucralose to taste. YUMMY!!! Available at Nutrition.

__________________ We do not stop playing because we get old. We get old because we stop playing!!

I am super frustrated. I volunteered to bring a green dessert to a St. Patrick's Day party. I thought it would be simple to find some sf creme de menthe syrup and do a cheesecake kind of thing.

Wrong! Netrition isn't shipping the DaVinci and Torani syrups that are in glass bottles because of the cold weather? I've never heard of this before and since I'm in Texas (tho I put in my time in Wyoming), it's even harder to relate to this. It seems like this issue could be overcome with some intelligent packing, but who am I to say.

In the meantime, I haven't found a source for this with one exception where the shipping was more than the product. I refuse to do that, just on principle.

Any ideas? Amazon was no help here either - and who knows when I would get it since it isn't a Prime item.

edited: I just realized this is probably in the wrong spot - so sorry.

I'm sorry. The recipe I was referring to did have Crème de Menthe syrup in it. But I found this peppermint recipe. Will it do?Eggnog Peppermint Cheesecake Kim
3 (8 ounce) packages Cream Cheese, softened
1 cup Eggnog
1-1/4 cups Stevia or sugar
4 large Eggs
¼ cup Whipping Cream
¼ cup Sour Cream
2 teaspoons pure vanilla extract
1 tablespoon Butter, softened
2 tsp peppermint extract
1 10 oz. bag mini chocolate chips
Heat oven to 325°F. In large bowl with electric mixer, beat cream cheese on medium speed until light and fluffy. Gradually beat in sugar until well blended. Beat in eggs one at a time, stopping to scrape down sides of bowl each time. On low speed, beat in whipping cream, sour cream, eggnog, peppermint and vanilla until well blended. Bring a kettle of water to a boil for a water bath. Use butter to grease bottom and sides of a 9-inch springform pan. Make sure bottom of pan is fully greased or chocolate chips will stick. Wrap a sheet of heavy duty foil over bottom and up sides of pan. Pour chocolate chips into bottom of pan and distribute evenly. Pour cream cheese mixture on top of chocolate chips. Place pan in a large roasting pan. Carefully pour boiling water into pan until it reaches half way up sides of pan. Bake on lowest oven rack until perimeter of cake is set but center will jiggle when pan is tapped (roughly 60-75 minutes). Turn off oven; leave door ajar for 1 hour leaving cheesecake in oven. (Cheesecake will be golden brown on top, puff up and settle upon cooling.) Transfer from water bath to a cooling rack; cool completely. Cover; chill at least 4 hours or up to 3 days before serving. Dust with dark chocolate cocoa powder if desired upon serving.